Wild Rice with Fruit and Nuts

2 c. wild rice or wild rice blend, rinsed
     (Do not use parboiled rice or a blend containing parboiled rice.)
1/2 c. dried cranberries
1/2 c. chopped raisins
1/2 c. chopped dried apricots
1/2 c. almond slivers, toasted (see recipe)
5-6 c. vegetable broth
1 c. orange juice
2 T. butter, melted
1 t. ground cumin
2 green onions, thinly sliced
2-3 T. chopped fresh parsley
Salt and black pepper, to taste

To toast almonds, spread in a single layer in a heavy-bottomed skillet. Cook over medium heat 1-2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.

Combine wild rice, cranberries, raisins, apricots, and almonds in slow cooker.

Combine broth, orange juice, butter, and cumin in a medium bowl. Pour over rice and stir to mix.

Cover; cook on LOW 7 hours or on HIGH 2-1/2 to 3 hours. Stir once, adding more hot broth if necessary.

When rice is soft, add green onions and parsley. Adjust seasonings, if needed. Cook 10 minutes longer and serve.

Serves 6-8.

Adapted from Crockpot 365 Year-Round Recipes, p. 240.